Dry Brined Smoked Salmon
Posted: September 26th, 2014, 12:27 pmThis is a super easy recipe for semi-cured smoked salmon. The result is a lox like salmon product.
The dry brine is simple, 4 parts dark brown sugar to 1 part kosher salt (must be non-iodized salt) and whatever seasoning you would like to try (to your taste), i.e., granulated garlic, granulated onion, spice mix, etc., but the seasoning(s) MUST not contain any salt. Put all of the ingredients together and mix well. You will need to decide how much dry brine to mix based on how much salmon you are preparing.
You will need to use a non-reactive container for the brining process. This means most metal containers of any type, except stainless steel, should not be used. You can use glass or plastic with no issues. I personally use Ziploc bags because they are easy to use and dispose of after the brining process is complete.
Make sure that you remove all bones from the salmon, then rinse and completely dry the salmon (I use paper towels).
Very liberally coat the salmon on all sides with the dry brine mixture, and put into your brining container. After all the salmon is in the container, tightly cover and put into the fridge for up to 6 hours. The timing of the brining process will depend on how thick the salmon is. You can see the brining process happening, as the dry brine turns to liquid, as it pulls moisture out of the salmon. The reason I use Ziploc bags, is that I can easily turn the bags over a few times during the brining process.
The longer you brine the salmon, the firmer the end result product will be. My suggestion would be to never go over 6 hours with the salmon in the brine. I don't have a "perfect" number for the amount of time to brine, as it all depends on the thickness and the consistency of the salmon. You will have to try the process and practice to get your preferred end product.
Once you determine the brining process is complete, remove the salmon from the brine and gently rinse all remaining brine residue from the salmon under cool running water, and completely dry (I use paper towels).
Lay the salmon on racks (I use cookie cooling racks) and allow to air dry. Doing this air drying process allows the salmon to form a surface pellicle. This will explain the pellicle: http://en.wikipedia.org/wiki/Pellicle_(cooking). The length of time that it takes to form the pellicle depends on how thick the salmon is. This could take up to 4 to 6 hours depending on the environment, etc.. Once the pellicle starts to form, preheat your cooker to 200 to 225 degrees, so that it is hot and ready for the smoking process.
After the pellicle has formed, lightly season the salmon (if desired), remembering that whatever is used as the seasoning must NOT contain salt, and put it on the smoker to cook. Cook the salmon until it has an internal temperature of 145 degrees in the thickest part of the salmon.
To preserve the salmon, when doing a larger batch, vacuum seal and freeze.
The dry brine is simple, 4 parts dark brown sugar to 1 part kosher salt (must be non-iodized salt) and whatever seasoning you would like to try (to your taste), i.e., granulated garlic, granulated onion, spice mix, etc., but the seasoning(s) MUST not contain any salt. Put all of the ingredients together and mix well. You will need to decide how much dry brine to mix based on how much salmon you are preparing.
You will need to use a non-reactive container for the brining process. This means most metal containers of any type, except stainless steel, should not be used. You can use glass or plastic with no issues. I personally use Ziploc bags because they are easy to use and dispose of after the brining process is complete.
Make sure that you remove all bones from the salmon, then rinse and completely dry the salmon (I use paper towels).
Very liberally coat the salmon on all sides with the dry brine mixture, and put into your brining container. After all the salmon is in the container, tightly cover and put into the fridge for up to 6 hours. The timing of the brining process will depend on how thick the salmon is. You can see the brining process happening, as the dry brine turns to liquid, as it pulls moisture out of the salmon. The reason I use Ziploc bags, is that I can easily turn the bags over a few times during the brining process.
The longer you brine the salmon, the firmer the end result product will be. My suggestion would be to never go over 6 hours with the salmon in the brine. I don't have a "perfect" number for the amount of time to brine, as it all depends on the thickness and the consistency of the salmon. You will have to try the process and practice to get your preferred end product.
Once you determine the brining process is complete, remove the salmon from the brine and gently rinse all remaining brine residue from the salmon under cool running water, and completely dry (I use paper towels).
Lay the salmon on racks (I use cookie cooling racks) and allow to air dry. Doing this air drying process allows the salmon to form a surface pellicle. This will explain the pellicle: http://en.wikipedia.org/wiki/Pellicle_(cooking). The length of time that it takes to form the pellicle depends on how thick the salmon is. This could take up to 4 to 6 hours depending on the environment, etc.. Once the pellicle starts to form, preheat your cooker to 200 to 225 degrees, so that it is hot and ready for the smoking process.
After the pellicle has formed, lightly season the salmon (if desired), remembering that whatever is used as the seasoning must NOT contain salt, and put it on the smoker to cook. Cook the salmon until it has an internal temperature of 145 degrees in the thickest part of the salmon.
To preserve the salmon, when doing a larger batch, vacuum seal and freeze.
- The last bath of salmon I did - just off the smoker and cooking.
